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(.pdf version)

see also

"Food Films" Bibliography (.pdf version) "Food and Language" Bibliography "Food and Archaeology" / Prehistoric Food Bibliography "Food and Bio-Physical Anthropology" Bibliography "Politics of Food" Bibliography (.pdf version) -- Ron Haxton Food Webography Animal Rights / Animal Welfare Food Ethics "Vancouver" style citations

Recipes / Cookbooks Vegetannual individual foods Barbara Kingsolver. other individual topics Animal, Vegetable, Miracle: A Year of Food Life, 2007.

Adam, Hans. Karl. German Cookery. London: World Publishing Co. for the Wine and Food Society, 1967.

Adamson, Melitta Weiss. Regional Cuisines of Medieval Europe: A Book of Essays. London and New york: Routledge, 2002.

Allport, Susan. The Primal Feast: Food, Sex, Foraging, and Love. Lincoln, NE: iUniverse, 2003.

Anderson, E.N. Everyone Eats: Understanding Food and Culture. NY: NYU Press, 2005.

Anderson, Jean. The American Century Cookbook: The Most Popular Recipes of the 20th Century. NY: Potter, 1997. ["Beyond this collection is Jean's exploration of the diversity of our nation's cuisine and our adoption of . . . 'foreign' dishes . . . and a timeline of major 20th-century food firsts."]

Atkinson, Sonja. The Aztec Way to Healthy Eating. NY: Paragon, 1992.

Baker, James W., and Peter J. Gomes. Thanksgiving: The Biography of an American Holiday. New Hampshire, 2009.

Barber, Dan. You Say Tomato, I Say Agricultural Disaster. The New York Times, 8 August 2009.

Barndt, Deborah. Tangled Routes: Women, Work, and Globalization on the Tomato Trail. Rowman & Littlefield, 2002.

Barnette, Martha. Ladyfingers and Nun's Tummies: A Lighthearted Look At How Foods Got Their Names. NY: ASJA Press, 2005.

Beahrs, Andrew. Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens, NY: Penguin, 2010.

Berlin, Brent. "Categories of Eating in Tzeltal and Navaho." International Journal of American Linguistics 33, No. 1, (January 1967), pp. 1-6.

Berry, Wendell. The Unsettling of America: Culture and Agriculture. San Francisco: Sierra Club Books, 2004.

Biographies, Food-Related

Bittman, Mark. Food Matters: A Guide to Conscious Eating. NY: Simon & Schuster, 2009.

Bonobos 'Chat' About Good Foods -- BBC News (28 April 2011)

Boucher-Hayes, Philip, and Suzanne Campbell. Basket Case: What's Happening to Ireland's Food? Gill & Macmillan, 2009.

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Brillat-Savarin, Jean-Anthelme. The Physiology of Taste or Meditations on Transcendental Gastronomy. Berkeley, CA: Counterpoint, 1999 [1825][2008]. Physiologie du goût (French) -- Project Gutenberg on-line text The Physiology of Taste (English) -- Project Gutenberg on-line text Brillat-Savarin, Jean-Anthelme. The Philosopher in the Kitchen. NY: Penguin, 1981 [1825].

Bringeus, Nils-Arvid. Man, Food and Milieu: A Swedish Approach to Food Ethnology. Tuckwell, 2001.

Brittin, Helen C. The Food and Culture Around the World Handbook. Upper Saddle River, NJ: Prentice Hall, 2011. World Food Information

Brown, Linda Keller and Mussell, eds. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee Press, 1984.

Browning, Frank. Apples: The Story of the Fruit of Temptation. NY: North Point, 2000.

Bryant, Carol A., Kathleen M. DeWalt, Anita Courtney and Jeffrey Schwartz. The Cultural Feast: An Introduction to Food and Society, 2nd Edition. Belmont, CA: Thompson Wadsworth, 2003.

Caldicott, Chris and Carolyn. The Spice Routes. London: Francis Lincoln (reprinted by Soma), 2001.

Caldwell, Andrew. Their Last Suppers: Legends of History and Their Final Meals. Kansas City, MO: Andrews McMeel, 2010.

Carnegie Mellon Scientists Crack Brain's Codes for Noun Meanings -- EurekAlert (12 January 2010)

". . . the three codes or factors concern basic human fundamentals: (1) how you physically interact with the object (how you hold it, kick it, twist it, etc.); (2) how it is related to eating (biting, sipping, tasting, swallowing); and (3) how it is related to shelter or enclosure."

Carolan, Michael. The Real Cost of Cheap Food. Routledge, 2011.

Cernea, Ruth Fredman. The Passover Seder: An Anthropological Perspective on Jewish Culture. Lanham, MD, 2005.

Chang, K. C. (Ed.). Food in Chinese Culture: Antropological and Historical Perspectives. New Haven: Yale University Press, 1981.

Chase, Holly. "Scents and sensibility." In Spicing Up the Palate: Studies of Flavourings--Ancient and Modern (Proceedings of the Oxford Symposium on Food and Cookery 1992) 63-66. London: Prospect Books, 1992.

Chefs Collaborative -- ". . . a national organiation that promotes sustainably raised, locally grown, artisan food. Membership is open to anyone intrested in the interconnectedness of the environment and food choices" (Jane Goodall, Harvest for Hope)

Child, Julia (Videos): The French Chef -- A Chef's Table with Jim Coleman, WHYY

Chimps Prefer Cooked Food -- LiveScience (22 September 2008)

Clover, Charles. The End of the Line: How Overfishing Is Changing the World and What We Eat. University of California Press, 2008.

Coe, Sophie D. "Chocolate: not the flavor but the flavored." In Spicing Up the Palate: Studies of Flavourings-- Ancient and Modern (Proceedings of the Oxford Symposium on Food and Cookery 1992) 52-62. London: Prospect Books, 1992.

Coe, Sophie D. America's First Cuisines. Austin, TX: University of Texas Press, 1994.

Coe, Sophie D. and Michael D. Coe. The True History of Chocolate, Third Edition. London: Thames & Hudson, 2013 [1996].

Coleman, Leo (Ed.). Food: Ethnographic Encounters. Bloomsbury/Berg, 2011.

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Cooking and Cognition: How Humans Got So Smart -- LiveScience (8/11/08)

Cooking Gave Humans Edge Over Apes? -- Christine Dell'Amore, National Geographic News (13 February 2009)

The Cool Foods Campaign

COPIA: The American Center for Wine, Food & the Arts

Counihan, Carole. The Anthropology of Food and Body: Gender, Meaning and Power. New York: Routledge, 1999.

Counihan, Carole and Van Esterik, Penny, eds. Food and Culture: A Reader. New York: Routledge, 1997.

Crane, Eva. A Book of Honey. Oxford: Oxford University Press, 1980.

Crane, Eva. Honey: A Comprehensive Survey. London: Heinemann, 1976.

Crumpacker, Bunny. The Sex Life of Food: When Body and Soul Meet to Eat. NY: St. Martin's Press, 2006.

Culinary Anthropologist -- Anna Colquhoun

Culinary History Collection -- Special Collections' Digitized Manuscripts, University Libraries, Virginia Tech

Custer, Delores. Food Styling: The Art of Preparing Food for the Camera. Hoboken, NJ: Wiley, 2010.

Dalby, Andrew. Food in the Ancient World from A to Z. London: Routledge, 2003.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 2006.

Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Boulder, CO: Westview, 2003.

De Silva, Cara, ed. In Memory's Kitchen: A Legacy from the Women of Terezin. Translated from the Czech and Yiddish by Bianca Steiner Brown. New Jersey and London: Rowman & Littlefield, an imprint of Jason Aronson, 1996.

De Solier, Isabelle. Food and the Self: Consumption, Production and Material Culture. Bloomsbury/Berg, 2013.

VIDEO: Dog Meat off Menu at Olympics -- National Geographic News (8/11/08)

Dreiss, Meredith L. and Sharon Edgar Greenhill. Chocolate: Pathway to the Gods. Tucson, AZ: The University of Arizona Press, 2008.

Drumond, J. C., and Anne Wilbraham. The Englishman's Food: A Histoy of Five Centuries of English Diet. London: Jonathan Cape, 1958.

Dunmire, William W. Gardens of New Spain: How Mediterranean Plants and Foods Changed America. Austin: University of Texas Press, 2004.

Epicurious.com

Esquivel, Laura. Between Two Fires: Intimate Writing on Life, Love, Food & Flavor. Translated from the Spanish by Stephen Lytle. New York: Crown, 2000.

Esquivel, Laura. Like Water for Chocolate. Translated from the Spanish by Carol Christensen and Thomas Christensen. New York: Doubleday, 1992.

Etkin, Nina L. Foods of Association: Biocultural Perspectives on Foods and Beverages that Mediate Sociability. Tucson, AZ: University of Arizona Press, 2009.

Farb, Peter, and George Armelagos. Consuming Passions: The Anthropology of Eating. Boston: Houghton Mifflin, 1980.

Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food. NY: The Free Press, 2002.

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Fenton, Aleander and Trefor Owen (Eds.) [International Conference on Ethnological Food Research]. Food in Perspective. Edinburgh: John Donald, 1981.

Fisher, MFK. Serve It Forth. New York: Harper, 1937.

Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Eds. 2000. Food: A Culinary History. Penguin. [Histoire de l'alimentation. 1996. Guis. Laterza 7 Figli, Rome, Bari/Librairie Arthème Fayard.]

Food&drinkeurope.com

Food Anthropology -- Foodie's Corner

Food, Inc.: The inside secrets giant food companies don't want you to know. NOW on PBS (2009-06-05) -- David Brancaccio talks with filmmaker Robert Kenner, the director of "Food, Inc.," which takes a hard look at the secretive and surprising journey food takes on the way from processing plants to our dinner tables. The two discuss why contemporary food processing secrets are so closely guarded, their impact on our health, and another surprising fact: how consumers are actually empowered to make a difference.

The Food Museum

Food-Related Biographies

Food Safety and Quality -- Food and Agricultural Organization of the United Nations (FAO)

The French Chef (Videos), Julia Child -- A Chef's Table with Jim Coleman, WHYY

Freidberg, Susanne. FRESH: A Perishable History. Harvard Belknap, 2010./

Fussell, Betty. The Story of Corn. NY: North Point, 1999.

Gannon, Martin J. Understanding Global Cultures: Metaphorical Journeys Through 28 Nations, Third Edition. Martin J. Gannon. Thousand Oaks, CA: SAGE, 2004. (ISBN 0761929800)

Ch. 6, "The Turkish Coffehouse," pp. 79-93 (Turkey)

Ch. 9, "Kimchi and Korea," pp. 123-130 (Korea)

Ch. 14, "The Danish Christmas Luncheon," pp. 181-185 (Denmark)

Ch. 15, "French Wine," pp. 187-202 (France)

Ch. 29, "The Singapore Hawker Centers," pp. 401-408 (Singapore)

Goodall, Jane. Harvest for Hope: A Guide to Mindful Eating. NY: Wellness Cenral/Hachette, 2006.

Goodman, David. Foodtopia—Green & Sustainable: How a handful of organic farmers, world-class cheesemakers and a locavore restaurant transformed Hardwick, Vermont—a poor, rural town—into a foodie mecca. Eating Well, July/August 2009.

Greenberg, Paul. Four Fish: The Future of the Last Wild Food. NY: Penguin Press, HC, 2010. Catch of the Day, Sam Sifton -- New York Times Sunday Book Review (29 July 2010) [Book Review]

Halweil, Brian. Eat Here: Homegrown Pleasures in a Global Supermarket. W. W. Norton, 2004.

Harris, Marvin. Good to Eat: Riddles of Food and Culture. Waveland, 1998.

Hauter, Wenonah. Foodopoly: The Battle Over the Future of Food and Farming in America. New Press, 2012.

Higman, B.W. How Food Made History. Chichester, UK: Wiley-Blackwell, 2012.

Hughes, Holly, Ed. Best food Writing 2009. Philadelphia, PA: Da Capo / Perseus, 2009.

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Series includes 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008.

Glasse, Hannah. The Art of Cookery Made Plain and Simple. London: J. Rivington & Sons, 1747.

"Glazed America: Anthropologist Examines Doughnut As Symbol Of Consumer Culture." Science Daily, 28 July 2008.

Gollner, Adam Leith. The Fruit Hunters: A Story of Nature, Adventure, Commerce, and Obsession. NY: Scribner, 2008.

Goody, Jack. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press, 1996.

Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.

Harris, Marvin, and Eric B. Ross (Eds.). Food And Evolution: Toward a Theory of Human Food Habits. Temple University Press, 1989.

Harris, Marvin. 1998. Good to Eat: Riddles of Food and Culture. Waveland Press.

Harris, Patricia, David Lyon, and Sue McLaughlin. 2005. The Meaning of Food: The Companion to the PBS Televisio Series Hosted by Marchs Samuelsson. Guilford, CT: The Globe Pequot, 2005.

Herbst, Sharon Tyler. The New Food Lover's Companion (Third Edition). Barron's.

Hoffman, Susanna. The Olive and the Caper: Adventures in Greek Cooking. NY: Workman, 2004.

Hopkins, Jerry. 2004. Extreme Cuisine: The Weird & Wonderful Foods That People Eat. Hong Kong: Periplus Editions.

How the Spice Trade Changed the World -- Heather Whipps, LiveScience (12 May 2008)

Hsiao, Pi-Li. "Food Imagery in Amy Tan’s The Joy Luck Club and The Kitchen God’s Wife," Feng Chia Journal of Humanities and Social Sciences, pp. 205-227, No. 1, Nov. 2000. (College of Humanities and Social Sciences, Feng Chia University.)

Inness, Sherrie A. Secret Ingredients: Race, Gender, and Class at the Dinner Table. NY: Palgrave Macmillan, 2006. [Focuses on cookbook authors as agents of social change]

Inness, Sherrie A. (Ed.). Pilaf, Pozole, and Pad Thai: American Women and Ethnic Food. Amherst, MA: University of Massachusetts Press, 2001.

Jackson, Peter. Food Words: Essays in Culinary Culture. Bristol Classic, 2013.

Johannessen, Sissel, and Christine Ann Hastorf. Corn and Culture in the Prehistoric New World. Boulder, CO: Westview, 1994.

Julia Child Videos: The French Chef -- A Chef's Table with Jim Coleman, WHYY

Kahn, Miriam. Always Hungry, Never Greedy: Food and the Expression of Gender in a Melanesian Society. Cambridge: Cambridge University Press, 1986.

Kame'eleihiwa, Lilikala. Native Land and Foreign Desires. Honolulu: Bishop Museum Press, 1992.

Kaplan, Ann R., Marjorie A. Hoover, and Williard B. Moore. The Minnesota Ethnic Food Book. St. Paul, MN: Minnesota Historical Society Press, 2003 [1986].

Karris, Robert J. Eating Your Way Through Luke's Gospel. Collegeville, MN: Liturgical Press, 2006.

Kass, Leon. The Hungry Soul: Eating and the Perfecting of Our Nature. New York: Free Press, Maxwell Macmillan Canada, 1994.

Kavena, Juanita Tiger. Hopi Cookery. University of Arizona Press. 1980.

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Kessler, David. The End of Overeating: Taking Control of the Insatiable American Appetite. Rodale, 2009.

Kimball, Chad T. (Ed.) Vegetarian Sourcebook: Basic Consumer Health Information About Vegetarian Diets, Lifestyle, and Philosophy. Omnigraphics, 2002.

Kingsolver, Barbara, Camille Kingsolver, and Steven L. Hopp. Animal, Vegetable, Miracle: A Year of Food Life (P.S.). NY: HarperCollins, 2007. (Indices)

"Ethics of Eating." [Krista Tippet speaks with celebrated author Barbara Kingsolver about the longings and lessons behind her book, Animal, Vegetable, Miracle — a chronicle of a year her family spent eating primarily what they could grow or raise themselves.] -- Krista Tippet, Speaking of Faith [transcript]

Kiple, Kenneth F., and Kriemhild Coneè Ornelas (Eds.). The Cambridge World History of Food. Cambridge University Press, 2000.

Kirlin, Katherine S. Smithsonian Folklife Cookbook. Washington, D.C.: Smithsonian Institution Press. 1991.

Kittler, Pamela Goyan and Kathryn P. Sucher. Food and Culture, Sixth Edition. Belmont, CA: Thompson Wadsworth, 2012.

Koeppel, Dan. Banana: The Fate of the Fruit That Changed the World. NY: Penguin Hudson, 2008.

Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus and Girous, 2006. [English translation by Anne Milano Appel, 2009]

Krondl, Michael. Sweet Invention: A History of Dessert. Chicago: Chicago Review Press, 2011. The Dessert Dictionary Project -- Sweet Invention

Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. NY: Ballantine, 2007.

Kurlansky, Mark. The Big Oyster: History on the Half Shell. NY: Random House, 2007.

Kurlansky, Mark. Cod: A Biography of the Fish That Changed the World. NY: Penguin, 1998.

Kurlansky, Mark. The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal. NY: Riverhead, 2009.

Kurlansky, Mark. Salt: A World History. NY: Penguin, 2003.

Lappé, Frances Moore, and Anna Lappé. Hope's Edge: The Next Diet for a Small Planet. Tarcher, 2003.

Larousse Gastronomique -- Wikipedia

Laudan, Rachel. The Food of Paradise: Exploring Hawaii's Culinary Heritage. Honolulu: University of Hawai'i Press, 1996.

Lévi-Strauss, Claude. Mythologiques Vol I: Le Cru et le cuit. Paris: Librarie Plon, 1964. (Trans. as The Raw and the Cooked by John Weightman and Doreen Weightman. University of Chicago Press, 1969.)

Lévi-Strauss, Claude. Mythologiques Vol III: L'Origine des manières de table. Paris: Librarie Plon, 1968. (Trans. as The Origin of Table Manners by John Weightman and Doreen Weightman. Harper and Row, 1978.)

Luard, Elisabeth. The Barricaded Larder: Food from the Store-cupboards of Europe. London: Bantam, 1989.

Luard, Elisabeth. European Festival Food. London: Grub Street, 2009.

Luard, Elisabeth. European Peasant Cookery. London: Grub Street, 2007. [Be sure to read the "Introduction."]

Luard, Elisabeth. Family Life: Birth, Death and the Whole Damn Thing. London: Corgi, 2000.

Luard, Elisabeth. Sacred Food: Cooking for Spiritual Nourishment. Chicago: Chicago Review Press, 2004

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[2001].

Luard, Elisabeth, and Frances Boswell. Food Adventures: Introducing your Child to Flavors from Around the World. Lanham, MD: Kyle, 2006.

MacClancy, Jeremy. Consuming Culture. London: Chapman, 1992.

MacVeigh, Jeremy. International Cuisine. Clifton Park, NY: Delmar-Cengage, 2009.

Mangelsdorf, Paul C. Corn: Its Origin, Evolution and Improvement. Cambridge, MA: Harvard University Press, 1974.

Mariani, John F. The Dictionary of American Food and Drink. Hearst, 1994.

Mariani, John F. The Encyclopedia of American Food and Drink. NY: Lebhar-Friedman, 1999.

Mariani, John F. How Italian Food Conquered the World. Palgrave Macmillan, 2011.

McGee, Harold. The Curious Cook: More Kitchen Science and Lore. NY: Farrar, Strauss & Giroux, 1990.

McGee, Harold. On Food and Cooking. NY: Charles Scribner's Sons, 1984.

McNeil, Cameron (Ed.). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville, FL:University Press of Florida, 2009.

McWilliams, Margaret. Food Around the World: A Cultural Perspective (3rd Edition). Prentice-Hall, 2010.

Mathews, Jennifer P. Chicle: The Chewing Gum of the Americas, From the Ancient Maya to William Wrigley. Tucson, AZ: University of Arizona Press, 2009.

Mead, William Edward. The English Medieval Feast. London: George Allen and Unwin, 1967 [1931].

Mendelson, Ann. Milk: The Surprising Story of Milk Through the Ages. Alfred Knopf, 2008.

Menzel, Peter and Faith D'Aluisio. Man Eating Bugs: The Art and Science of Eating Insect. Berkeley, CA: Ten Speed Press, 2003.

Menus: The Art of Dining -- Institute of Museum and Library Services (IMLS), University of Nevada, Las Vegas

Millstone, Eric and Tim Lang. The Atlas of Food: Who Eats What, Where, and Why. Berkeley, CA: University of California Press, 2008.

Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. NY: Penguin, 1986.

Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past. Boston: Beacon, 1996.

Mintz, Sidney W., and Christine M. Du Bois. “The Anthropology of Food and Eating.” Annual Review of Anthropology, Vol. 31: 99-119 (October 2002).

Montanari, Massimo. Food Is Culture. NY: Columbia University Press, 2006.

Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013.

Michael Moss on 'Salt Sugar Fat,' how we got so addicted -- MPRNews (1 March 2013)

Book pick: 'Salt Sugar Fat' by Michael Moss -- MPRNews (26 February 2013)

The Extraordinary Science of Addictive Junk Food -- MICHAEL MOSS, The New York Times (20 February 2013)

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Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House, 2013.

Murcott, Anne, and Warren Belasco, and Peter Jackson (Eds.). The Handbook of Food Research. Bloomsbury/Berg, 2013.

Nabhan, Gary Paul. Coming Home to Eat: The Pleasures and Politics of Local Foods. W.W. Norton, 2004.

Nabhan, Gary Paul (Ed.). Forward by Deborah Madison. Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods. White River Junction, VT: Chelsea Green, 2008.

Nabhan, Gary Paul. Why Some Like It Hot: Food, Genes, and Cultural Diversity. Washington, DC: Island Press, 2004.

Nabhan, Gary Paul. Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine. Washington, DC: Island, 2009.

Naccarato, Peter, and Kathleen LeBesco. Culinary Capital. Bloomsbury/Berg, 2012.

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition, Revised and Expanded Edition. Berkeley: University of California Press, 2007. Blog and Website book information from the University of California Press "Food Politics: Personal Responsibility vs. Social Responsibility" (video archive) -- keynote address of the 2010 Nobel "Making Food Good Conference," Gustavus Adolphus College

Nestle, Marion. Pet Food Politics: The Chihuahua in the Coal Mine. Berkeley, CA: University of California Press, 2010.

Nestle, Marion. Safe Food: The Politics of Food Safety. Berkeley, CA: University of California Press, 2010.

Nestle, Marion. What to Eat. NY: Farrar, Straus and Giroux, 2006. Blog and Website

Nestle, Marion, and L. Beth Dixon. Taking Sides: Clashing Views on Controversial Issues in Food and Nutrition. NY: McGraw-Hill/Dushkin, 2003.

Nestle, Marion, and Malden Nesheim. Why Calories Count: From Science to Politics. University of California Press, 2012.

Ogden, Jane. The Psychology of Eating: From Healthy to Disordered Behavior, 2nd Ed.. Wiley-Blackwell, 2010.

Oliver, Sandra L. Saltwater Foodways. Mystic Seaport Museum, 1970.

Paarlberg, Robert. Food Politics: What Everyone Needs to Know. NY: Oxford University Press, 2010. ["For a biased assessment of global food politics, Robert Paarlberg's Food Politics ought to be called on the carpet for its lack of transparency. The subtitle, What Everyone Needs to Know, alleges that the reader will be informed about the multiple dimensions of a complex global problem. Instead, the book leans heavily toward the perspective of large, industrialized agriculture. The author also fails to present his complete biography (found online in a quick Google search), which includes being a member of the Biotechnology Advisory Council to the CEO of the Monsanto Company. . . ." Sacramento Book Review -- May 24, 2010.]

Parasecoli, Fabio. Bite Me: Food in Popular Culture. Bloomsbury/Berg, 2008.

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Pellegrini, Angelo. The Unprejudiced Palate. San Fransco: North Point Press, 1984.

Pilcher, Jeffrey M. Planet Taco: A Global History of Mexican Food. NY: Oxford University Press, 2012.

Pillsbury, Richard. No Foreign Food: The American Diet in Time and Place. Boulder, CO: Westview, 1998.

Pimentel, David and Marcia Pimentel. Food, Energy, and Society, Third Edition. Boca Raton, Florida: CRC Press, 2008.

Pollan, Michael. The Botany of desire: A Plant's-eye View of the World. NY: Random House, 2002.

Michael Pollan. Bill Moyer's Journal. PBS (28 November 2008). (Watch Video; Read Transcrip) -- Few people reflect and report more astutely on the state of American food production and consumption than Michael Pollan. Beginning with his fascination in plant cultivation, THE BOTANY OF DESIRE, Pollan has become a mixture of reporter and prophet, documenting the state of American food and warning of the consequences if we don't change our ways.

Pollan, Michael. Cooked: A Natural History of Transformation. NY: Penguin, 2013.

Pollan, Michael. In Defense of Food: An Eater's Manifesto. NY: Penguin, 2008.

Pollan, Michael. Food Rules: An Eater's Manual. NY: Penguin, 2009.

synopsis: "Don't eat cereals that change the colour of the milk . . . and other unlikely but brilliantly simple rules that'll transform the way you eat." MailOnLine [Daily Mail, UK], 13 January 2010, p. 23.

Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. NY: Penguin, 2007.

Review: "Appetizing Anthropocentrism," Carrie Packwood Freeman ("Humanimalia: A journal of human/animal interface studies, Volume 1, Number 1 - September 2009)

Video: Michael Pollen at UC Davis: Michael Pollan: The Omnivore's Dilemma

Michael Pollan WebSite

Pollan, Michael. "The Food Issue--An Open Letter to the Next Farmer in Chief." The New York Times Magazine. 9 October 2008.

Pollan, Michael. Out of the Kitchen, Onto the Couch. New York Times Magazine, 02 August 2009 [29 July 2009]. (This article should take its place alongside his original article in the New York Times Magazine -- Ron Haxton.)

Popkin, Barry. The World Is Fat: The Fads, Trends, Policies, and Products That Are Fattening the Human Race. Avery, 2008. (NY: Penguin, 2009.)

Pringle, Peter. Food, Inc.: Mendel to Monsanto--The Promises and Perils of the Biotech Harvest. NY: Simon & Schuster, 2005.

The Psychology, Biology and Politics of Food -- Kelly Brownell, Open Yale Courses, Fall 2008.

Rappoport, Leon. How We Eat: Appetite, Culture, and the Psychology of Food. ECW, 2003.

Richards, Audrey I. Hunger and Work In A Savage Tribe, a Functional Study of Nutrition Among the Southern

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Bantu. London: Geo. Routledge and Sons, 1932.

Reinhart, Br. Peter. Brother Juniper's Bread Book: Slow Rise as Method and Metaphor. Reading, MA: Addison- Wesley, 1991.

Richardson, Jill. Recipe for America: Why Our Food System is Broken and What We Can Do to Fix It. Brooklyn, NY: Ig, 2009.

Riddervold, Astri, and Andreas Ropeid. Food Conservation: Papers given to the International Conference on Ethnological Food Research. Prospect, 1988.

Robbins, John. Diet for a New America: How Your Food Choices Affect Your Health, Happiness and the Future of Life on Earth, 2nd Edition. HJ Kramer, 1998.

Robbins, John, and Dean Ornish. The Food Revolution: How Your Diet Can Help Save Your Life and Our World. Conari, 2001.

Robin, Marie-Monique. The World According to Monsanto. New Press, 2012. [film] The World According to Monsanto, Marie-Monique Robin, Director. (109 min., 2008)

Romer, Elizabeth. The Tuscan Year: Life and Food in an Italian Valley. London: Weidenfeld, 1984. (NY: North Point Press, 1989)

Rose, Sarah. For All the Tea in China: How England Stole the World's Favorite Drink and Changed History. NY: Viking, 2010.

Rousseau, Signe. Food and Social Media:You Are What You Tweet. AltaMira, 2012.

Roufs, Timothy G. American Indian Oral History Collection, American Indian Oral History Collection, Vol. II, No. 21 -- Traditional Foods. (Paul Buffalo, et al. audiotape. Paul Buffalo discusses wild rice.) Dr. Joseph H. Cash, General Editor. New York: Clearwater Publishing Company, 1981. [UM DULUTH Library Multimedia PC 1203; see also microfiche collection]

Rubin, Lawrence C. (Ed.). Food for Thought: Essays on Eating and Culture. Jefferson, NC: McFarland, 2008.

Sage, Colin. Environment and Food, Routledge, 2012.

Safran, Jonathan. Eating Animals. Little, Brown, 2009.

Sage, Colin. Environment and Food, Routledge, 2012.

Salatin, Joel. Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World. Center Street, 2011.

Salman, Redcliffe. The History and Social Influence of the Potato. Cambridge, England: Cambridge University Press, 1985 [1949].

Sanfilippo, Diane. Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle. Victory Belt, 2012.

Sass, Lorna J. To the King's Taste: Richard II's book of feasts and recipes adapted for modern cooking. NY: The Metropolitan Museum of Art, 1975.

Sass, Lorna J. To the Queen's Taste: Elizabethan feasts and recipes adapted for modern cooking. NY: The Metropolitan Museum of Art, 1976.

Schatzker, Mark. Steak: One Man's Search for the World's Tastiest Piece of Beef. NY: Viking Penguin, 2010.

Schlossr, Eric. Fast Food Nation: The Dark Side of the All-American Meal. NY: Houghton Mifflin, 2001. on-line video: Fast Food Nation -- ZML.com

Scholliers, Peter (Ed.). Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Bloomsbury/Berg, 2001.

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Schurman, Rachel, and William A. Muro. . Minneapolis, MN: University of Minnesota Press, 2010. Fighting for the Future of Food: Activists Versus Agribusiness in the Struggle over Biotechnology

Sewell, Ernestine, and Joyce Gibson Roach. Eats: A Folk History of Texas Foods. Fort Worth: Texas Christian University Press, 1989.

Shulman, Martha Rose. The Foodlover's Atlas of the World. Richmond Hill, ON: Firefly Books, 2002.

Shuman, Michael. Going Local: Creating Self-Reliant Communities in a Global Age. Routledge, 2000.

Shand, P. Morton. A Book of Food. London: Jonathan Cape, 1927.

Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Viking Penguin, 2004.

Simoons, Frederick J. Eat not this flesh: food avoidances from prehistory to the present, 2nd Ed. Madison, WI: University of Wisconsin Press, 1994.

Smith, Jeffrey. Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. Chelsea Green, 2007. [book and video]

Tribe, David. Academics Review meets Genetic Roulette. Biology, Fortified, Inc., 27 March 2010.

Smith, Jeffrey. Seeds of Deception. Fairfield, IA: Yes Books/Chelsea Green, 2003.

Spitz, Bob. Dearie: The Remarkable Life of Julia Child. NY Knopf, 2012.

Spivey, Diane M. The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine. Albany, NY: State University of New York Press, 1999.

Standage, Tom. An Edible History of Humanity. NY: Walker, 2009.

Standage, Tom. A History of the World in 6 Glasses. NY: Walker, 2005.

Stern, Jane and Michael. Real American Food. NY: Alred A. Knopf, 1986.

Stern, Jane and Michael. Two for the Road. Boston: Houghton Mifflin, 2006.

Stern, Jane and Michael. 500 Things To Eat Before It's Too Late: and the Very Best Places To Eat Them. Boston: Houghton Mifflin Harcourt, 2002.

Stern, Jane and Michael. Roadfood. NY: Random House, 2002.

Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Berg, 2001.

Tannahill, Reay. 1988. Food in History, Revised Edition. NY: Three Rivers Press.

Theophano, Janet. Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote. Palgrave Macmillan, 2003.

Thursby, Jacqueline S. Foodways and Folklore: A Handbook. Santa Barbara, CA: Greenwood Folklore Handbooks, 2008.

Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.

Urban foragers wander around the city in search of food, communion, and conversation -- Scout Report, Vol. 15 No. 30 (31 July 2009)

USDA Agricultural Marketing Service Farmers Markets and Local Food Marketing Census of Agriculture National Nutrient Database for Standard Reference

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van Wyk, Ben-Erik. Food Plants of the World: An Illustrated Guide. Timber, 2005.

Viegas, Jennifer. "'Dancing Plague' and Other Odd Afflictions Explained." Discovery News, 1 August 2008.

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010 [1986].

Visser, Margaret. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. Harpercollins Canada, 2008.

Walker, Harlan (Ed.). Public Eating: Proceedings of the Oxford Symposium on Food and Cookery. London: Prospect Books, 1991.

Warner, Melanie. Pandora’s Lunchbox: How Processed Food Took Over the American Meal. NY: Scribner, 2013.

Warner, Richard. Antiquitates Culinariae: Or Curious Tracts Relating to the Culinary Affairs of the Old English. Londoon: Blamire, 1791.

Water, see Water Resources

Watson, A. M. "The Arab Agricultural Revolution and its Diffusion, 700-1100." Journal of Economic History 34(1):8.35.

Weber, Karl, ed. Food, Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It. NY: PublicAffairs, 2009.

Wells, Spencer. Pandora's Seed. NY: Random House, 2010. Seeds of destruction? -- Minnesota Public Radio NewsQ interview

Winegardner, Mark, ed. We Are What We Ate: 24 Memories of Food. San Diego: Harcourt Brace, 1998.

WORLD FOOD AFRICA

Worldwatch Institute China Watch Consumption e2 - Eye on Earth Energy and Climate Change Environmental Milestones Timeline Food Population

Wright, Clifford A. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes. NY: William Morrow, 1999.

Young, Grace, and Alan Richardson. The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore. NY: Simon & Schuster, 2004.

Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan. Tequila: A Natural and Cultural History. Tucson, AZ: University of Arizona Press, 2004.

Zorba Paster on Your Health -- Wisconsin Public Radio

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